Sticky Gochujang Pork Belly & Rice

• Pork Belly(800 g)
• Jasmine Rice(300 g)
• Bok Choy(4)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Gochujang paste(3 tbsp)
• Soy sauce(3 tbsp)
• Honey(2 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Brown sugar(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Sesame seeds(2 tsp)
• Green Onions(3)
• Salt(1 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Pat the {Pork Belly} dry, then score the fat in shallow diagonal lines. Season all over with {Salt} and {Black pepper}. Thinly slice the {Scallions}, mince the {Garlic}, and grate the {Ginger}.

   ~15 min

2. 2

   Heat the {Vegetable oil} in a large skillet over medium heat. Add the {Pork Belly} fat-side down and cook until the fat turns golden and starts to render. Flip and cook the second side until lightly browned.

   ~12 min

3. 3

   While the pork cooks, combine the {Garlic}, {Ginger}, {Gochujang paste}, {Soy sauce}, {Honey}, {Rice Vinegar}, {Sesame oil}, and {Brown sugar} in a small bowl. Set aside.

4. 4

   Pour the glaze around the {Pork Belly} and turn the heat to low. Add 120ml water to the skillet, cover, and cook until the pork is tender. Uncover and keep turning the pork in the sauce until the glaze is thick, sticky, and coats the meat.

   ~28 min

5. 5

   At the same time, cook the {Jasmine Rice} in a saucepan with 450ml water until tender. In the last few minutes, add the {Bok Choy} to the skillet around the pork, cover, and let it steam until just wilted.

   ~10 min

6. 6

   Spoon the {Jasmine Rice} onto plates, add the {Bok Choy}, then top with thick slices of glazed {Pork Belly}. Spoon over any extra sauce and finish with the {Scallions} and {Sesame seeds}.